BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: westexasmoker on September 16, 2009, 09:30:08 am

Title: Chicken livers
Post by: westexasmoker on September 16, 2009, 09:30:08 am
Livers rinsed, membrane cut off, wrapped with bacon and onto the skewers.  Smoker heating up to 220

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002503.jpg)

1 1/2 - 2 hours of smoke, just till the bacon starts to crisp up and the livers are tender

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002504.jpg)

Might as well do some chickens.  Halved, simple salt and pepper seasoning

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002501.jpg)

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002502.jpg)

C
Title: Re: Chicken livers
Post by: mikecorn.1 on September 16, 2009, 09:39:44 am
So what are you going to hit the chicken with. Maple?  ;D ;D ;D
Title: Re: Chicken livers
Post by: muzzletim on September 16, 2009, 09:57:44 am
Nice looking Liver and chicken!!!
Title: Re: Chicken livers
Post by: Tenpoint5 on September 16, 2009, 10:22:30 am
Them is some damn fine looking Yardbirds WTS!! How long did you throw the smoke to them to get that much coloring?
Title: Re: Chicken livers
Post by: westexasmoker on September 16, 2009, 10:43:24 am
Them is some damn fine looking Yardbirds WTS!! How long did you throw the smoke to them to get that much coloring?

Those were a bit over 4 hours, actually a little longer than I planned on.  The trick to get the coloring is to give them a baste of melted butter after about an hour and a half.

C
Title: Re: Chicken livers
Post by: Wildcat on September 16, 2009, 10:49:35 am
I am curious on how the livers tasted.  Hehe - there are a couple of fellas on here that did not have much success with livers.  :D  Do not recall what kind of liver though.
Title: Re: Chicken livers
Post by: westexasmoker on September 16, 2009, 10:55:27 am
I am curious on how the livers tasted.  Hehe - there are a couple of fellas on here that did not have much success with livers.  :D  Do not recall what kind of liver though.

Livers were excellent, but its an acquired taste, I'm the only one in the house that will touch them....Love livers can't stand gizzards, go figure!

C
Title: Re: Chicken livers
Post by: Tenpoint5 on September 16, 2009, 11:23:43 am
Them is some damn fine looking Yardbirds WTS!! How long did you throw the smoke to them to get that much coloring?

Those were a bit over 4 hours, actually a little longer than I planned on.  The trick to get the coloring is to give them a baste of melted butter after about an hour and a half.

C
Gonna have to log that trick in the memory banks never heard that one.
Title: Re: Chicken livers
Post by: mikecorn.1 on September 16, 2009, 12:43:44 pm
Nice pics of the the finished yard birds. Nice color. Will try that myself to get that color.
Title: Re: Chicken livers
Post by: KyNola on September 16, 2009, 01:16:38 pm
WTS,
Without a doubt those have to be best looking chicken halves I have ever seen.

Note to self:  Baste chickens with melted butter 1 and 1/2 hours into smoke.

KyNola
Title: Re: Chicken livers
Post by: manxman on September 16, 2009, 02:30:29 pm
Quote
there are a couple of fellas on here that did not have much success with livers.



I think that may well be Iceman and me!  ;) :D  Seem to remember that I tried lambs liver although I can't remember what Pat used. All I can say is good luck to anyone who tries smoking liver although it is great to see you have made a success of it westexasmoker.  :)

Title: Re: Chicken livers
Post by: Wildcat on September 16, 2009, 03:46:50 pm
I love liver myself, but can't imagine adding a smoke flavor. Like the bacon idea though.
Title: Re: Chicken livers
Post by: Caribou on September 16, 2009, 06:19:06 pm
The liver and the chickens look wonderful WTS!
Carolyn
Title: Re: Chicken livers
Post by: Up In Smoke on September 16, 2009, 06:26:53 pm
The chickens look great, but i just cannot wrap my mind around eating a filter :P
Title: Re: Chicken livers
Post by: HawkeyeSmokes on September 16, 2009, 06:38:03 pm
Darn it WTS, I thought you were the brisket king! And now the chicken king too?  ;D That looks great including the livers!!!
Title: Re: Chicken livers
Post by: westexasmoker on September 16, 2009, 06:38:46 pm
The chickens look great, but i just cannot wrap my mind around eating a filter :P


Got's to try...livers are the bomb...but to some the gizzards are!!!...Once again gotta try!!   :D

C
Title: Re: Chicken livers
Post by: La Quinta on September 16, 2009, 10:51:59 pm
Dang WTS...I can't believe you smoked chicken livers...(I believe it's called rumaki...uh unsmoked) bacon wrapped chicken livers...YUMM...BIG FAT YUMMMM... ;D ;D ;D
Title: Re: Chicken livers
Post by: Hopefull Romantic on September 16, 2009, 11:11:20 pm
WTS both look exceptionally good and what a great idea; smoked chicken liver.

Just the other day and while I was in the shower (I always get good ideas while in the shower) I was thinking of smoking beef liver. Any thoughts on the idea?

I am with you that liver (no matter whose) is an acquired taste, but so is whiskey, but there are more people that are squeamish about liver than those for whiskey.

HR
Title: Re: Chicken livers
Post by: classicrockgriller on September 16, 2009, 11:22:01 pm
My wife would love this....the gizzards we save for catfishing...one gizzard last you all day.
Title: Re: Chicken livers
Post by: OU812 on September 17, 2009, 05:18:11 am
The chicken looks great, I also put butter on my birds when I smoke them

Cant say to much about the liver though, great grams made us eat it when were kids and just the smell of it makes me want to herl. She also forced brownswager down our throat.

To each there own  :D